Characterization of autochthonous lactobacilli from goat dairy products with probiotic potential for metabolic diseases.

The present study aimed to design functional fermented goat milk with probiotic potential for metabolic diseases. Thereby, autochthonous lactobacilli from goat dairy products that target improving the inflammatory, lipid, and glycemic profile were characterized. We designed fermented goat milk using Lactobacillus delbrueckii subsp. indicus CRL1447 as starter strain, supplemented with different probiotic consortia formed by Limosilactobacillus fermentum CRL1446, Lactiplantibacillus paraplantarum CRL1449, and CRL1472 strains. These lactobacilli were selected for their positive effects on inhibition of α-glucosidase, bile salts hydrolase activity, cholesterol assimilation, and decreased triglyceride percentage in Caenorhabditis elegans. Furthermore, the lactobacilli oral administration to obese mice caused a significant decrease in body weight gain and ameliorated hyperglycemia and hyperlipemia. These results reveal the potential of this goat dairy product as a functional food to prevent obesity and related pathologies. Goat milk-derived products stand out for their marketing potential. Hence, fermented goat milk incorporating novel probiotics represents a group of food products with broad prospects by their promising nutritive and therapeutic properties for metabolic diseases. The goat dairy product designed in this study could be used in the prevention of dyslipidemia and hyperglycemia in obese people.

Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).

The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.

New semi-pilot-scale reactor to study the photocatalytic inactivation of phages contained in aerosol.

The aims of this work were to design and build a photocatalytic reactor (UV-A/TiO2) to study the inactivation of phages contained in bioaerosols, which constitute the main dissemination via phages in industrial environments. The reactor is a close system with recirculation that consists of a stainless steel camera (cubic form, side of 60 cm) in which air containing the phage particles circulates and an acrylic compartment with six borosilicate plates covered with TiO2. The reactor is externally illuminated by 20 UV-A lamps. Both compartments are connected by a fan to facilitate the sample circulation. Samples are injected into the camera using two piston nebulizers working in series whereas several methodologies for sampling (impinger/syringe, sampling on photocatalytic plates, and impact of air on slide) were assayed. The reactor setup was carried out using phage B1 (Lactobacillus plantarum), and assays demonstrated a decrease of phage counts of 2.7 log orders after 1 h of photocatalytic treatment. Photonic efficiencies of inactivation were assessed by phage sampling on the photocatalytic plates or by impact of air on a glass slide at the photocatalytic reactor exit. Efficiencies of the same order of magnitude were observed using both sampling methods. This study demonstrated that the designed photocatalytic reactor is effective to inactivate phage B1 (Lb. plantarum) contained in bioaerosols.

Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping.

Yogurts, fermented milk beverages, and fermented milks have great similarity and are widely accepted by Brazilian population, but the factors that influence their choice and consumption are unknown. In this sense, the present study aimed to identify the main aspects involved in consumers' perception of 3 different products, comparing the findings by using the 2 fast qualitative methods, word association and projective mapping, and a standard method, focus group. The tasks were performed by different participants through graphic stimuli (word association and projective mapping) and focus interviews (focus group). Results showed that all the 3 methodologies identified numerous intrinsic and extrinsic factors that influence the consumer choices regarding fermented dairy products. Major dimensions were closely related to the sensory aspects, emotional factors, perception of benefits, and composition, among others. It is noteworthy that the stimuli related to fermented milk beverages evoked rejecting responses, possibly due to the dissociation between information and consumers' expectation. Although minor differences were observed between the number and type of dimensions that were obtained, similar conclusions can be drawn from all 3 sensory methods, which shows the relevance of qualitative and projective methods for investigation of consumers' perception. These findings can help dairy companies to provide subsidies and guidelines for the reformulation of their products, marketing strategies, and improvement in the communication between producers and consumers from different fermented dairy products.

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum / Caracterização microbiológica, físico-química e sensorial de leite fermentado com Lactobacillus plantarum

This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH, ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers. Nutrition information was compared with seven commercial brands of fermented dairy products. The final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log10 CFU mL-1 at the beginning to 8.9 Log10 CFU mL-1 at the end of the storage period. The product had good acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although not considered a probiotic food in Brazil, it is promising for the production of foods with functional properties and/or health claims.

Desenvolveu-se uma formulação de leite fermentado com Lactobacillus plantarum e avaliou-se seu comportamento microbiológico, físico -químico e sensorial durante 70 dias de armazenamento em refrigeração. Foi analisada a contagem total de células viáveis de Lactobacillus plantarum, coliformes totais e termotolerantes, e bolores e leveduras; acidez titulável, pH, teor de cinzas, gordura e extrato seco total; análise sensorial e intenção de compra do produto final. A informação nutricional do produto foi elaborada e comparada a sete leites fermentados. A formulação final conteve 10% de açúcar, 6% de leite em pó e 4% de inóculo microbiano. O produto final foi isento de gordura. A acidez, os teores de cinzas e o extrato seco total foram estáveis durante a estocagem, diferentemente do pH. Não foi detectada a presença de coliformes totais e termotolerantes, bolores e leveduras. A contagem do L. plantarum variou de 10,1 a 8,9 Log10 UFC mL-1, no início e final da estocagem. Obteve-se boa aceitação e intenção de compra do produto final. A informação nutricional do leite fermentado foi semelhante às marcas comerciais avaliadas. L. plantarum apresentou boa viabilidade em leite fermentado, e, embora não seja considerado um alimento probiótico no Brasil, o mesmo é promissor na produção de alimentos com propriedades funcionais e/ou de saúde.

Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho / Phage resistance of acid lactic bacteria isolated from Coalho cheese industries

Este trabalho teve como objetivos isolar bacteriófagos de amostras de leite, soro e queijo de Coalho e avaliar a resistência de cepas de Lactobacillus paracasei, pertencentes à Coleção de Micro-organismos de Interesse para a Agroindústria Tropical da Embrapa Agroindústria Tropical, aos fagos isolados. Posteriormente, a resistência destas cepas a fagos específicos para L. paracasei, da Coleção do Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina), também foi avaliada. As amostras para isolamento dos fagos foram obtidas em quatro unidades de processamento de queijo de Coalho, sendo duas artesanais e duas industriais, localizadas no Estado do Ceará. Para o isolamento dos bacteriófagos, foi empregado o teste de lise celular (spot), enquanto que a resistência das culturas aos fagos foi avaliada pelos testes de capacidade de produção de ácido e avaliação da turbidez. As cepas avaliadas foram resistentes aos bacteriófagos provenientes das unidades de processamento de queijo de Coalho e aos bacteriófagos da Coleção do INLAIN. Os resultados obtidos indicaram que as culturas láticas testadas, resistentes aos bacteriófagos, podem ser utilizadas na composição de fermento lático destinado à elaboração de queijo de Coalho, a partir de leite pasteurizado.

The objectives of this research were to isolate bacteriophages from milk samples, whey and Coalho cheese and to evaluate the resistance of strains of Lactobacillus paracasei from the Collection of Microorganisms of Interest for the Tropical Agroindustry, belonging to Embrapa Tropical Agroindustry, to isolate phages. The strains resistance to specific L. paracasei phages from the collection of the Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina) was also evaluated. Samples for phage isolation were from four Coalho cheese processing units, two artisanal and two industrial, localized in the state of Ceará. Spot test was employed for bacteriophages isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.

Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho

The objectives of this research were to isolate bacteriophages from milk samples, whey and Coalho cheese and to evaluate the resistance of strains of Lactobacillus paracasei from the Collection of Microorganisms of Interest for the Tropical Agroindustry, belonging to Embrapa Tropical Agroindustry, to isolate phages. The strains resistance to specific L. paracasei phages from the collection of the Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina) was also evaluated. Samples for phage isolation were from four Coalho cheese processing units, two artisanal and two industrial, localized in the state of Ceará. Spot test was employed for bacteriophages isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.

Este trabalho teve como objetivos isolar bacteriófagos de amostras de leite, soro e queijo de Coalho e avaliar a resistência de cepas de Lactobacillus paracasei, pertencentes à Coleção de Micro-organismos de Interesse para a Agroindústria Tropical da Embrapa Agroindústria Tropical, aos fagos isolados. Posteriormente, a resistência destas cepas a fagos específicos para L. paracasei, da Coleção do Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina), também foi avaliada. As amostras para isolamento dos fagos foram obtidas em quatro unidades de processamento de queijo de Coalho, sendo duas artesanais e duas industriais, localizadas no Estado do Ceará. Para o isolamento dos bacteriófagos, foi empregado o teste de lise celular (spot), enquanto que a resistência das culturas aos fagos foi avaliada pelos testes de capacidade de produção de ácido e avaliação da turbidez. As cepas avaliadas foram resistentes aos bacteriófagos provenientes das unidades de processamento de queijo de Coalho e aos bacteriófagos da Coleção do INLAIN. Os resultados obtidos indicaram que as culturas láticas testadas, resistentes aos bacteriófagos, podem ser utilizadas na composição de fermento lático destinado à elaboração de queijo de Coalho, a partir de leite pasteurizado.

Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho

The objectives of this research were to isolate bacteriophages from milk samples, whey and Coalho cheese and to evaluate the resistance of strains of Lactobacillus paracasei from the Collection of Microorganisms of Interest for the Tropical Agroindustry, belonging to Embrapa Tropical Agroindustry, to isolate phages. The strains resistance to specific L. paracasei phages from the collection of the Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina) was also evaluated. Samples for phage isolation were from four Coalho cheese processing units, two artisanal and two industrial, localized in the state of Ceará. Spot test was employed for bacteriophages isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.

Este trabalho teve como objetivos isolar bacteriófagos de amostras de leite, soro e queijo de Coalho e avaliar a resistência de cepas de Lactobacillus paracasei, pertencentes à Coleção de Micro-organismos de Interesse para a Agroindústria Tropical da Embrapa Agroindústria Tropical, aos fagos isolados. Posteriormente, a resistência destas cepas a fagos específicos para L. paracasei, da Coleção do Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina), também foi avaliada. As amostras para isolamento dos fagos foram obtidas em quatro unidades de processamento de queijo de Coalho, sendo duas artesanais e duas industriais, localizadas no Estado do Ceará. Para o isolamento dos bacteriófagos, foi empregado o teste de lise celular (spot), enquanto que a resistência das culturas aos fagos foi avaliada pelos testes de capacidade de produção de ácido e avaliação da turbidez. As cepas avaliadas foram resistentes aos bacteriófagos provenientes das unidades de processamento de queijo de Coalho e aos bacteriófagos da Coleção do INLAIN. Os resultados obtidos indicaram que as culturas láticas testadas, resistentes aos bacteriófagos, podem ser utilizadas na composição de fermento lático destinado à elaboração de queijo de Coalho, a partir de leite pasteurizado.